Lentil Salad with Carrots and Cilantro

By DreiFromBK

Ingredients

• 1 cup lentils, picked over and rinsed
• Salt and pepper
• 6 cups water
• 2 carrots, peeled and cut into 2-inch-long matchsticks
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 2 cups low-sodium chicken broth
• 5 garlic cloves, lightly crushed and peeled
• 1 bay leaf
• 5 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice
• 1/4 cup chopped cilantro

Details

Servings 4
Adapted from cooksillustrated.com

Preparation

Step 1

1. Place lentils and 1 teaspoon salt in bowl. Cover with 4 cups warm water (about 110 degrees) and soak for 1 hour. Drain well. (Drained lentils can be refrigerated for up to 2 days before cooking.)

2. When about ready to start cooking, toss the carrots with cumin, cinnamon, and cayenne pepper. Cover and microwave until carrots are tender but still crisp, 2 to 4 minutes. Set aside.

3. Adjust oven rack to middle position and heat oven to 325 degrees. Place drained lentils, 2 cups water, broth, garlic, bay leaf, and ½ teaspoon salt in medium saucepan. Cover and bake until lentils are tender but remain intact, 40 to 60 minutes. Mean-while, whisk oil and lemon juice together in large bowl.

3. Drain lentils well; remove and discard garlic and bay leaf. Add drained lentils, carrots, and cilantro to dressing and toss to combine. Season with salt and pepper to taste. Transfer to serving dish and serve.